spring break + a recipe for raspberry spelt muffins

You guys I need a vacation. I’m sure you all do, too. I can’t help but think that this “spring break” business needs to present itself to all of us equally. I would not argue with a ridiculous trip to Cabo, packing only a bathing suit, sunglasses, sunscreen, and a toothbrush in a grass-woven beach bag. I want to feel the sun on my skin, the sand between my toes, eat freshly made tostadas and drink obscenely delicious margaritas out of giant glasses.
What’s that? I’m not eighteen? Oh. Fine then.

Raspberry Spelt Muffins - Global Dish - Stephanie Arsenault

In that case, I’ll have my own spring break here at home; complete with heavy knit sweaters, rubber boots, and a furry, muppet-esque companion {that goofy lookin' one, pictured below}. I’ll trade the sun and the sand for brisk air and melting snow, and I’ll switch the tostadas for Raspberry Spelt Muffins. I’ll keep the margaritas, though {it’s all about compromise}.

Raspberry Spelt Muffins - Global Dish - Stephanie Arsenault

About those muffins. They’re mildly sweet, dense {thanks to the whole spelt flour}, and jam packed with fruit. I prefer to use raspberries in them, but you can replace the berries with any fruit you like… these muffins are not picky.

There you go: spring break, Stephanie-style. Exciting, isn’t it? If you’re in need of a vacation too, grab your sweater, tequila {again with the margaritas}, and a muffin tin and join me. It’s no Cabo, but it’ll do in a pinch.

Instructions:1. Preheat oven to 425 degrees Fahrenheit and line a 12-cup muffin tin with paper liners.

2. In a large bowl, whisk spelt flour, flax seeds, 1/3-cup sugar, baking powder, and sea salt; set aside. In another bowl, whisk milk, yogurt, eggs, and vanilla. Pour the wet mixture into the dry, and stir just until combined. Stir in the raspberries – do not over mix.

3. Evenly distribute the muffin batter into the paper-lined muffin tins and sprinkle generously with sugar. Place in the preheated oven and bake for 15-18 minutes, or until golden brown. Let the muffins cool for a few minutes and then remove them from the tin and transfer them to a wire rack to cool completely before serving.